Soften the Paneer: Slice the paneer into one inch length cubes and soak it in hot water for 10 mins.

Make the Spinach puree: Separate the Spinach leaves and rinse it thoroughly with water. In a vessel, heat around half a cup of water and add in the spinach leaves. Wilt the spinach till it leaves out a white foam. Remove and discard this foam like substance. Allow the spinach to wilt a little. Chop two Onions and green chili and saute them in oil till the onion is translucent. Blend the Spinach, onion and green chili in a mixer with some water to a thick paste.

Cook the Gravy: In a pan, heat oil and add in cumin seeds, chopped onion and ginger-garlic paste. Saute till the onions cook or turn pink. Now add the chopped tomatoes, coriander powder, chili powder and garam masala. Saute till the tomatoes are cooked. Once the tomatoes are cooked, add the spinach puree and sugar. Let the spinach cook in medium flame. Cover the pan and let the curry cook, stirring it occasionally. After around 10 mins, reduce the flame to low and add salt and the paneer cubes soaked in hot water. Mix to coat the paneer cubes with the spinach gravy. Switch the stove off after 5 mins and let it set.

Notes:

Adding sugar while cooking the spinach will help retain the rich green spinach colour.

Grinding the onion with the spinach will help give the gravy a thicker consistency.

While grinding to make the spinach puree, do not add too much water as this will make the gravy runny.

Ginger-garlic paste is optional. Skip it if you do not like ginger or garlic.

Adding tomatoes is also optional.

Adjust the green chili and chili powder according to taste.

After adding the spinach puree while cooking the gravy, add water if necessary to the dish to ensure the consistency of the gravy is as per your preference.